I had just a touch of Mayan Chocolate Chai left from Meghann. Not enough for a single cup, so I threw it in with this to make 2 cups.
I am rather surpised at how much of the chocolate/spices come through like this. It’s not painfully spicy like the MCC can be by itself, but it still has a bite.
And, of course, I still love my Lapsang Souchong.
Preparation
Boiling
5 min, 0 sec
